Maybe you’re not one of those people who loves autumn like us, but the cool, crisp air and crunchy leaves makes us want to bake pies and drink apple cider.
Fall is the best time to enjoy the vast array of beautiful leaves and fall colors. Last week Addie and I packed up a big basket full of some of our fall favorites and enjoyed a cozy little fall picnic under a giant tree at a nearby park.
For our picnic we packed a delicious chicken orzo salad. The recipe is provided below. To make the salad easy to transport, I filled two little canning jars and topped them with a paper dollie and tied a wooden spoon with some brown ribbon.
To keep us nice and toasty I made pumpkin soup. A Stanley thermos keeps the soup warm. I topped our soup with some grated Gruyere cheese, caramelized pecans and cilantro.
And for something sweet we enjoyed a little apple pie.
For drinks we had apple cider with cranberries served in copper cups.
Spending family time outdoors is great way to spend the afternoon. And afterwards it is fun to jump in a big pile of leaves or go for a long nature walk.
Fall Picnic Photographed by: S.Wolfe Photography
Chicken Orzo Salad
1 package of Orzo Pasta
2 cups chopped chicken
2 Tablespoon Olive Oil
¼ teaspoon pepper
¼ teaspoon salt
1 ½ cup dried cranberries
1 ½ cup caramelized pecans
½ cup cilantro
1 cup Balsamic Vinaigrette
- Make Orzo according to package directions.
- Mix cooked Orzo with all ingredients chicken through cilantro.
- Add Balsamic Vinaigrette to taste.
Pumpkin Soup
5 pounds of pumpkin or squash
3 tablespoons olive oil
4 tablespoons butter
2 Yellow Onions – chopped
7 sprigs of thyme, plus extra leaves to garnish
7 cups chicken stock
1 ¼ heavy cream
2/3 cup Gruyere cheese – coarsely grated
Salt and freshly ground black pepper
Preheat the oven to 400°F
Peel the pumpkin, scoop out the seeds and cut into chunky pieces.
Toss with olive oil and roast on a pan in an even layer until tender (approx. 35 minutes).
Melt butter in pan and add the onions, half the thyme leaves.
Cover and cook gently for about 10 minutes until the onion is very soft but not browned.
Add the roasted pumpkin and chicken stock to the pan.
Cover and simmer gently for 20 minutes.
Let the soup cool.
Once cool blend in a food processor until smooth.
Return the pot to a medium heat and bring back to a gentle simmer.
Stir in the cream and adjust the seasoning to taste.
Ladle the soup into warmed bowls and swirl in more cream if desired.
Top with grated cheese, cilantro and pecans and serve.
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